4 Ingredient Lemon Pound Cake

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 55 minutes

Składniki

3 large eggs

1 cup (303 g) full fat sweetened condensed milk

1 cup (128 g) self-rising flour

2 tbsp (1 oz/30ml) lemon juice + 2 tsp lemon zest

Wskazówki

Preheat oven to 325°F (163°C). Line an 8 x 4 inch loaf pan with parchment paper.

Add eggs and condensed milk to a large mixing bowl. Make sure to scrape the sides of the measuring cup with a spatula to get all the condensed milk into the bowl. Whisk until eggs are fully incorporated and batter is uniform. Add in flour. Whisk until flour is fully incorporated and no lumps of flour remain. You can also mix the batter with a mixer but if you do, make sure to mix flour in on low speed until just mixed so that you don't overmix the batter.

Add in lemon juice and zest. Gently stir until they are evenly mixed in.

Pour batter into prepared pan. Bake for about 45 minutes or until cake is done. To check for doneness, insert a toothpick and it should come out mostly clean. When you press against the surface of the cake, it should also bounce back. Let the cake cool fully in the pan before removing. If adding glaze, wait until the cake is fully cooled before drizzling it on top.

Wartości Odżywcze

• Wielkość Porcji: 1 slice
• Kalorie: 136 kcal
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 2 g
• Sód: 157 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 14 g
• Białko: 2 g